Has anyone tried spontaneous fermentation ie leaving say 1 pint of wort outside overnight, then using it for a starter? What enivronment did you do this in (orchard nearby)? Can you share your experience...Lambics are made this way south west of Brussels in Pajotteland!

That's a fancy word for bacteria. If you want Brussels type bacteria instead of the lactobaccillus we have readily availible, then you must trek to Brussels with a media jar. Also may I suggest "Lambic classic beer styles #3" by Jean-Xavier Guinard a brewers publication.

Tks for the reference which I have read. My original question was: has anyone tried to use the local bacteria to ferment a beer? What differences could be observed? I tried this in Arlington, Va and had no problem getting a starter going...maybe there are other "microflora" still to be discovered! In ancient times "microflora" (rather than the readily available lactobaccillius) was the source for almost all fermentation...So back to the original question: has anyone tried s.f.?